-
Serves
4-6 as a side dish
Author Notes
This is the first time I tried this recipe specifically for this contest. I love the earthy taste of celery root and the dijon and lemon only enhance the flavor. I adapted this recipe from the one on David Lebovitz's blog. I added two stalks of celery and their leaves, which brightened up the dish in both color and taste. —lesmcs
Continue After Advertisement
Ingredients
-
1 cup
mayonaise
-
2 tablespoons
heaping dijon mustard
-
juice of 1/2 lemon
-
1 teaspoon
kosher salt
-
freshly ground pepper
-
1 or 2
celery roots, depending on size (roughly 2 pounds)
-
2
stalks from inner most part of bunch of celery, including leaves
-
celery salt, optional
Directions
-
Make the dressing by combining mayo, mustard, lemon juice, salt, and pepper in a large bowl.
-
Peel the celery root and shred using a food processor with the grater attachment or use a cheese grater. Put shredded celery root into bowl with the dressing and stir until combined. If there is too much celery root freeze it to use in soup at a later date.
-
Chop celery stalks and mix into salad. Adjust seasoning and serve with a sprinkling of celery salt on top.
See what other Food52ers are saying.